Cooking
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Scheff’s Table – Fresh Tomato Sauce for Pasta
There are few things tastier than tomato sauce for pasta (or pizza) made from vine-ripened fresh tomatoes. Normally, fresh ripe tomatoes are hard to come by. But our garden is…
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Scheff’s Table—Holy Guacamole!
One of the best things to ever come out of Mexican is guacamole. When I make guacamole at home using this recipe, there are never any leftovers.
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Dynamic Duos—Utah Chefs
More often than not, it’s a solitary name on a restaurant’s menu that draws the crowds. It’s easy to see why, in this industry, a singularly executed vision goes a…
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Cooking Their Way to Success – Two Utah Female Chefs Share Expertise
Peggi Ince-Whiting and Amy Wanderly-Britt are just two of the army of talented, soulful women with successful businesses working in an industry that is less and less defined by men…
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Utah Food and Drink 411
Food writer Ted Scheffler covers this week’s Utah food and drink. Topics covered include Tom Guinney, Laurel Glen Vineyard, and SnowWiesn.
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Scheff’s Table – Avocado Mash for Fish
At Log Haven restaurant, chef Dave Jones prepares fish with a topping that my wife absolutely loves; so I learned to make it at home. Chef Jones tops seared or…
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Chicken Fried Rice
One of my wife’s favorite comfort foods is Chinese-style fried rice. It’s one of mine, too. Fried rice is a good way to utilize leftover rice, chicken or other foods…
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Back to School: 5 Great Fall Cookbooks
I love the cool fall weather, in part because it gets me back into the kitchen. Autumn is my favorite season for cooking – a time when we reintroduce heartier,…
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Crab-Stuffed Spring Rolls
This spring roll recipe is really just a starting point. I love fresh crab, for example, but you could substitute shrimp or ground pork or just use veggies. Be creative!
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Red Curry Tofu
Here is a vibrant tasting vegetarian dish with very robust flavors. Although there are a fair number of ingredients, don’t let that deter you.
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Park City Chefs Headed to NYC: Utah Restaurants Showcased at Historic James Beard House
For those who might not know of James Beard, he was a larger-than-life force of nature. Named the “Dean of American Cookery” by the New York Times in 1954, he…
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Grilled Mexican-Spiced Chicken Thighs
This tasty dish is based on a recipe originally from Mark Bittman, author of How to Cook Everything. Chicken thighs are so full of flavor to begin with, but when…
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Scheff’s Table: Heirloom Caprese Salad
I love the time of summer when our heirloom tomatoes from the garden are ripe enough to eat. Because that means enjoying heirloom Caprese salads! Italy’s Caprese salad – named…
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Scheff’s Table: Cacio e Pepe
Cacio e pepe is an extremely simple, rustic dish with very few ingredients, but one that is hard to get right. Pepe in Italian means “pepper,” and cacio is a…
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Grilled Flat Iron Steak
Flat iron steak is a cut of beef that is very tender, nicely marbled, and is great for grilling. It’s especially good with a simple marinade made with olive oil,…